Studies on The Physical and Chemical changes of Smoked Fish During Processing and Storge

Herring is one of the most important fish species in the North Atlantic and Balitic Sea, with an annual catch exceeding 2 million tones . Although a large part of these fish used for human consumption , as much as 85% of the herring is used for industrial production of fish meal and fish oil . There is a general wish to increase the utilization of herring for human consumption . Fresh fish an extremely perishable food and deteriorates very rapidly after being caught at normal temperatures . Changes occur in its composition and structure due to chemical , physical, enzymatic and bacterial influence . The present investigation was planned to evalute the effect of smoking materials and stirage period on the shelf-life of cold and hot smoked herring fish ( CLUPEA HARENGUS ) Stored at 4° c Refrigeration ) for 8 weeksa and -20° c ( freezing ) for 5 months.